Pound Cake With Caramel Icing Apricot Ginger Sprinkles

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Bake this cake ahead of time. Store at room temperature up to three days or place it in the freezer in a large zip-lock and store up to s month. Let thaw; then top with icing and sprinkles. Southern living magazine, 10/2007 edition. Cooling and standing time 2 hr. & 40 min.

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Steps

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Pound cake:.

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Beat butter at medium speed with an electric mixer until creamy.

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Gradually add sugars , beating at medium speed until light and fluffy.

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Add eggs , 1 at a time , beating just until yellow disappears after each addition.

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Stir together flour , salt , and baking soda.

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Add to butter mixture alternately with sour cream , beginning and ending with flour mixture.

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Beat at low speed just until blended after each addition.

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Stir in vanilla.

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Pour into 2 greased and floured 9- x 5-inch loaf pans.

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Bake at 325f for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

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Cool in pans on a wire rack 10 minutes.

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Remove cakes from pans , and let cool 2 hours or until completely cool.

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Prepare caramel icing:.

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Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat , stirring often.

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Boil , stirring constantly , 1 minute.

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Remove from heat.

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Stir in vanilla.

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Beat at medium speed with an electric mixer 2 to 4 minute.

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Ingredients

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butter, granulated sugar, light brown sugar, eggs, all-purpose flour, salt, baking soda, sour cream, vanilla extract, heavy cream, salted cashews, dried apricot, crystallized ginger